These Coconut Guava Thumbprint Cookies are like buttery little tropical gems covered in coconut flakes and topped with a dollop of guava jam!
Hey friends, happy Monday! Hope you had a good weekend. Mine was exceptional. I’m not trying to rub it in or anything, but Hawaii is treating me well. ???? As promised, the first tropical recipe of this week, Coconut Guava Thumbprint Cookies. These cookies have a shortbread cookie dough base, read: buttery and delicious! They are covered in coconut flakes and topped with a dollop of guava jam. We are going all out tropical here, but I think these would also be excellent with passion fruit or fig jam. Make sure you use good jam for these because it is literally the center of this recipe.
I used unsweetened coconut chips and chop them up into flakes in the food processor. I like the chips because they are larger and I can snack on them or break them up to use in other recipes, like last week Pina Colada Smoothie Bowl. But you can buy a bag coconut flake which is already in smaller pieces. Make sure you select unsweetened coconut flakes unless you prefer your cookies sweeter. But personally, I think coconut already has a natural sweetness to it and you really don’t need the extra sugar.
This recipe makes a huge batch of 34 Coconut Guava Thumbprint Cookies! They’re so good though, you will certainly eat a couple in one sitting. Bring them to the office and everyone will be your best friend! Or if you already have enough best friends, you could freeze some of them pre-bake and save them for when you need a little tropical pick me up. ????
Coconut Guava Thumbprint Cookies Recipe
Coconut Guava Thumbprint Cookies
For the cookie dough
- 3/4 lb unsalted butter - soften
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 + 1/2 cup AP flour
- 1/4 teaspoon salt
For egg wash and topping
- 1 large egg
- 1 tablespoon cream or milk
- 3 cup unsweetened coconut chip
- 6 tablespoon guava jam
- Let butter soften at room temperature before making the cookie dough.
- Mix the flour and salt in a small mixing bowl thoroughly with a whisk.
- Beat softened butter with sugar in the stand mixer mixing bowl with the paddle attachment until fluffy.
- Add vanilla to the butter and continue to beat to combine.
- Add the flour mixture to the butter and mix on low speed until the dough comes together.
- Dump the dough out onto a lightly flour board and shape into a disk. Refrigerate for 30 minutes.
- Meanwhile, add the coconut chip in a food processor and pulse until smaller flakes form. Dump into a large pie dish.
- Beat an egg with a tablespoon of cream or milk to make egg wash.
- Take the cookie dough out of the fridge, divide into 1 oz. portions. This will make about 34.
- Roll each portion into a ball between your palms. Dip ball in egg wash and then roll in coconut flake.
- Place on parchment line baking sheets about 2” apart.
- Press down on each ball using the back of a teaspoon to make indentation, dip the teaspoon in flour each time to prevent dough from sticking.
- Fill each indentation with 1/2 teaspoon of guava jam.
- Preheat oven to 350°F and bake cookies for 20 minutes until coconut flakes are golden brown, one baking sheet at a time.
- Let cookies cool on a wire rack completely before serving.
2. Store cookies in an air tight container on the counter up to 5 days.
3. I bought the guava jam at Sprouts. You can substitute another jam you have on hand.
Adapted from Ina Garten’s Jam Thumbprint Cookies.